I've always liked Waldorf salad, and then I came across this recipe. Fresh chopped apples, dried cherries, cubes of cheddar cheese, and a sprinkling of nuts, all folded in a tangy sour cream sauce.
This recipe is adapted from a Chicago Tribune recipe of long ago. The tartness of Granny Smith apples mingling with the sweet crisp taste of Honeycrisp apples is a flavorful combination or, use your favorite apple. Substitute dried cranberries or raisins for cherries, if you like. And add coarsely chopped pecans or walnut in place of the nut topping. The possibilities go on and on...
Amazingly enough, Granny Smith apples were created by a lady named Granny Smith. Bakers love this firm juicy apple for pie fillings and other preparations because they can withstand high heat without turning to mush.
After baking, their acidity level lowers and caramelization turns them sweet. Granny Smith apple flesh is bright white and crisp in texture with a tart, acidic, yet subtly sweet flavor.
From sweet or savory pies, tarts or meat pastries; to bread stuffing, potato pancakes, or risotto. As they are slow to brown when cut, they are perfect diced and added to salsas and salads such as this one. For me, a Granny Smith apple makes a great tart snack apple!
However; just as well as Granny Smith, I really like a Honeycrisp apple for snacking too. Honeycrisp apples were developing in the 1960’s at the University of Minnesota where they were bred with the hope of creating an apple that could tolerate Minnesota’s cold weather. Today, the apple thrives in both warm and cool apple growing regions throughout the United States ~ from New England, to Michigan, Wisconsin, and Minnesota to California and Washington state.
Honeycrisp apples maintain their sweet flavor even when cooked; try them baked into a crisp or pie. Peel the skin, slice and cook to make applesauce, preserves and apple butter. Their crisp texture shines in raw salads such as coleslaw. For a tasty hamburger, peel and grate the apple, add the shredded apple to ground beef. It ensures a moist hamburger with apple flavor in every bite.
Honeycrisp apples have a yellow background covered with a red to pink blush. Their creamy white flesh is wonderfully crisp and aromatic, with that delicious sweet-tart flavor.
They’re both delicious in this tasty apple salad! The surprising thing for me, is that Bill tried it, and liked it! He’s generally not a fan of this type of salad.
This is a delightful combination of fall flavors and textures ~ crisp, sweet, tart, crunchy and sharp! I’m hoping you will give it a try!
HARVEST APPLE SALAD
1/2 cup light sour cream
1/2 cup light mayonnaise
1/4 cup granulated sugar or Splenda
1 tablespoon lemon juice
1 Granny Smith apple, chopped
1 Honeycrisp apple, chopped
1/2 cup dried cherries
1/4 to 1/2 cup sharp cheddar cheese, small cubes
1/4 cup chopped walnuts or 2 tablespoons Nut Topping*
Combine first 5 ingredients, (through salt) in a medium-sized bowl.
Whisk until sugar is dissolved.
Add remaining ingredients, and toss.
Place in refrigerator in a sealed container for 3 to 4 hours before serving.
*I use Fisher's, located in ice cream aisle